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Recipe by:

Dana Ramsey

Delicious Hearty Baked Italian Vegetable Lasagna

A comforting lasagna loaded with seasonal vegetables, creamy ricotta, and cheesy layers that brings everyone together around the table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Lasagna Components
  • 12 noodles lasagna noodles (no-boil preferred)
  • 2 Tbsp. olive oil (extra virgin recommended)
  • 1 onion (finely chopped, sweet variety)
  • 2 cloves garlic (minced)
  • 1 zucchini (diced)
  • 1 bell pepper (red or yellow, diced)
  • 1 cup mushrooms (sliced, cremini or button)
  • 1 cup spinach (chopped)
  • 24 oz. marinara sauce (homemade or jarred)
  • 15 oz. ricotta cheese (whole milk)
  • 1 cup grated Parmesan cheese (freshly grated)
  • 3 cups shredded mozzarella cheese

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  3. Toss in the diced zucchini, bell pepper, mushrooms, and spinach, sautéing for another 5 minutes until softened.
  4. In a mixing bowl, combine ricotta with half of the grated Parmesan, adding a pinch of salt and pepper until smooth.
  5. In a 9x13 inch baking dish, layer marinara sauce, lasagna noodles, half of the sautéed veggies, ricotta, and mozzarella cheese. Repeat layers, finishing with a layer of noodles, marinara, mozzarella, and Parmesan.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
  7. Let the lasagna cool for at least 10 minutes before slicing.

Notes

This lasagna can be prepared one day in advance and stored in the refrigerator before baking. Once baked, it can be stored for up to 5 days in an airtight container or frozen for 2 months.